( SERVES 4 )
|1.6 kgs||Chicken, use the free-range variety, or use 2 breasts and 2 thighs|
|6 cloves||Garlic, crushed|
|4 cm||Fresh ginger, peeled and grated|
|1½ tsp||Freshly ground black pepper|
|1||Lemon, freshly zested|
|300 ml||Natural yoghurt|
|2 Tbsp||Ghee, see note below, or use oil|
|400 ml||Coconut milk|
|6||Green chillies, or 1 tsp ground chilli powder|
|1 cup||Fresh coriander, chopped|
|3 Tbsp||Lemon juice|
- If using a whole bird, joint chicken into 8 pieces.
- Remove and discard husks from cardamom pods by lightly crushing them in a mortar and pestle. Grind cardamom seeds to a fine powder. Add garlic, ginger, pepper, zest and ¼ cup of the yoghurt and muddle to a paste.
- Coat chicken with paste and marinade in fridge overnight.
- To cook, heat the oven to 200C. Heat ghee in a large ovenproof frying pan and brown chicken pieces over a moderate heat. Add remaining yoghurt, coconut milk, chillies and half of the coriander and bring to the boil. Place in oven and cook for 7-10 minutes or until the chicken is cooked.
- Remove from oven, stir in the remaining coriander and lemon juice. Season to taste and serve with a bowl of my chucumber on the side or use Laurie’s kachumba (it can be spelt different ways).
An Indian version of clarified butter that is cooked longer so it is darker and nuttier.